枸杞子水提部位荧光特性研究
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摘要
目的通过研究枸杞子水提部位的荧光特性,为枸杞子鉴定与质量评价提供依据。方法采用紫外吸收光谱、荧光激发谱、荧光发射谱、三维荧光光谱的多维光谱结合方法得到枸杞子水提取部位的全方位光谱特征信息,并对特征荧光峰进行表征。结果枸杞子水提部位有2个明显的特征荧光峰,分别在激发波长(Ex)280 nm/发射波长(Em)340 nm与Ex 340 nm/Em 450 nm处,且荧光强度与浓度有关,受温度、酸碱度、共存离子影响;对照品东莨菪内酯、色氨酸的三维荧光光谱峰位置与之相似。结论采用水提部位荧光光谱图可对枸杞子进行定性鉴别,特征荧光峰初步推断为以色氨酸为代表的氨基酸类组分和东莨菪内酯类组分。
Objective To study the fluorescence characteristics of the water extracting parts of Lycii Fructus; To provide a basis for the identification and quality evaluation of Lycii Fructus. Methods Multi-dimensional spectroscopy including ultraviolet absorption spectroscopy, fluorescence excitation spectroscopy, fluorescence emission spectroscopy and three-dimensional fluorescence spectroscopy were used to obtain the omnidirectional spectral characteristics of the water extracting part of Lycii Fructus, and the characteristic fluorescence peaks were characterized. Results There were two distinct characteristic fluorescence peaks in the water extracting parts of Lycii Fructus, which were at Ex 280 nm/Em 340 nm and Ex 340 nm/Em 450 nm, respectively. The fluorescence intensity was related to concentration, affected by temperature, p H value and coexisting ions; the three-dimensional fluorescence peak positions of scopoletin and tryptophan were similar to Lycii Fructus. Conclusion The fluorescence spectrum of the water extracting parts can be used to qualitatively identify Lycii Fructus. It is preliminarily concluded that the characteristic fluorescent peaks were the amino acid component represented by tryptophan and scopoletin component.
Objective To study the fluorescence characteristics of the water extracting parts of Lycii Fructus; To provide a basis for the identification and quality evaluation of Lycii Fructus. Methods Multi-dimensional spectroscopy including ultraviolet absorption spectroscopy, fluorescence excitation spectroscopy, fluorescence emission spectroscopy and three-dimensional fluorescence spectroscopy were used to obtain the omnidirectional spectral characteristics of the water extracting part of Lycii Fructus, and the characteristic fluorescence peaks were characterized. Results There were two distinct characteristic fluorescence peaks in the water extracting parts of Lycii Fructus, which were at Ex 280 nm/Em 340 nm and Ex 340 nm/Em 450 nm, respectively. The fluorescence intensity was related to concentration, affected by temperature, p H value and coexisting ions; the three-dimensional fluorescence peak positions of scopoletin and tryptophan were similar to Lycii Fructus. Conclusion The fluorescence spectrum of the water extracting parts can be used to qualitatively identify Lycii Fructus. It is preliminarily concluded that the characteristic fluorescent peaks were the amino acid component represented by tryptophan and scopoletin component.
引文
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[15]易智彪,曾宝,赖小平.HPLC法测定枸杞中的东莨菪内酯含量[J].亚太传统医药,2010,6(4):13-15.
[2]LI H Y,RUAN Y W,KAU P W,et al.Effect of Lycium barbarum(Wolfberry)on alleviating axonal degeneration after partial optic nerve transection[J].Cell Transplantation,2015,24(3):403.
[3]SUN Y,RUKEYA J,TAO W,et al.Bioactive compounds and antioxidant activity of wolfberry infusion[J].Scientific Reports,2017,7:40605.
[4]AMAGASE H,FARNSWORTH N R.A review of botanical characteristics,phytochemistry,clinical relevance in efficacy and safety of Lycium barbarum,fruit(Goji)[J].Food Research International,2011,44(7):1702-1717.
[5]李媛媛,亓翠玲,周芷晴,等.枸杞多糖对自发乳腺癌MMTV-PyMT小鼠肿瘤生长和转移的作用[J].中国实验动物学报,2016,24(6):618-621.
[6]YOUN U J,KIL Y S,NAM J W,et al.New pyrrole alkaloids with bulky N-alkyl side chains containing stereogenic centers from Lycium chinense[J].Helvetica Chimica Acta,2013,96(8):1482-1487.
[7]KAI G,MA D,YAN C,et al.Three new dimers and two monomers of phenolic amides from the fruits of Lycium barbarum and their antioxidant activities[J].Journal of Agricultural&Food Chemistry,2015,63(4):1067-1075.
[8]YI R,LIU X M,DONG Q.A study of Lycium barbarum polysaccharides(LBP)extraction technology and its anti-aging effect[J].African Journal of Traditional Complementary&Alternative Medicines,2013,10(4):171.
[9]汤丽华,刘敦华.基于近红外光谱技术的枸杞产地溯源研究[J].食品科学,2011,32(22):175-178.
[10]廖国玲,张自萍,郭荣.宁夏枸杞甜菜碱提取物高效液相色谱指纹图谱研究[J].分析科学学报,2007,23(6):642-646.
[11]李小亭,李瑞盈,相海恩,等.基于HPLC指纹图谱及聚类分析对不同产地枸杞质量评价研究[J].现代食品科技,2012,28(9):1251-1253.
[12]陈开娟.不同等级枸杞中枸杞多糖的含量测定与比较[J].海峡药学,2011,23(8):100-102.
[13]白雪梅,田嘉铭,王德宝.高效液相色谱法测定枸杞子中氨基酸的含量[J].时珍国医国药,2005,16(8):742-743.
[14]赵方方.几种非芳香族氨基酸荧光性质及其影响因素的研究[D].秦皇岛:河北科技师范学院,2015.
[15]易智彪,曾宝,赖小平.HPLC法测定枸杞中的东莨菪内酯含量[J].亚太传统医药,2010,6(4):13-15.